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Vegan Panini

Name: Vegan Panini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 portobello mushroom; 1 small zucchini or yellow squash; 2 cups spinach; 1 tomato; Drizzle of oil or broth to saute; 4 pepperoncini or pickle slices (, sliced (optional)); 8 slices dairy free cheese of choice; 8 slices bread (, gluten-free if needed); Butter or oil to brush on bread (, optional)

By Sophia DeSantis, Reviewed by Anjali Shah on April 23, 2025

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I love a good sandwich, but a warm Vegan Panini with mushrooms, spinach, and melty dairy-free cheese always wins me over. This easy recipe takes just 25 minutes and is perfect for a quick lunch or dinner.

Two hands holding two halves of a veggie panini over a plate

I always have portobello mushrooms in my pantry, and since I had just made a batch of my vegan mushroom bacon a couple of weeks ago, I had some leftovers sitting in the fridge. I didn’t want them to go to waste, so I started thinking about how to use them in something delish. And since I basically live off sandwiches, I mean it, I’m definitely a sandwich lady, a panini with mushrooms came to mind right away.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Sandwich Recipes

📋 Recipe Card

I already make this easy veggie panini all the time, but this time I decided to make it totally plant-based and throw in those mushrooms for an extra savory taste. And oh wow, let me tell you, it turned out so good. The mushroom gives it this meaty texture, the spinach adds freshness, and when you melt dairy-free cheese between toasty slices of bread? Let’s just say, it disappeared fast in my house. Ha!

👩🏽‍🍳 Why I Love This Recipe

One thing I really love about this vegan panini recipe is that I can make it with whatever veggies I’ve got in the fridge, so there’s no pressure at all. As a total foodie, I usually have some spinach hanging around and at least one lonely tomato waiting to be used. I just stack it all up with a couple of slices of dairy-free cheese and grill it until the bread is golden and crisp. Even if I’m just making lunch for myself, it never stays mine for long, my boys always wander in, take a bite, and suddenly the whole sandwich disappears. Yup, that’s right!

Honestly, this panini has become a quiet win in my kitchen. It’s not fancy at all, just a solid, tasty sandwich that happens to be plant-based and ready in under 30 minutes. Quick, flavorful, and easy to make, what more could I ask for?

I like making it when I need dinner on the table fast or something to share when a friend stops by. And the pepperoncini? That was a tip from my friend (Thanks G!), and now I always include it. It adds the right tang and really elevates the sandwich. I make this panini all the time, and if you give it a try, you’ll see why it’s such a favorite around here.

🥘 Ingredients

Making this vegan panini with ingredients I usually have on hand is such a relief. There are days when I really don’t want to run to the store, and having everything I need right in my kitchen makes it so much easier to put together a quick and healthy meal.

Portobello Mushroom: I love using portobello mushrooms because they add a meaty texture that makes the panini so delicious.

Squash: Zucchini or yellow squash gives the sandwich a soft bite and cooks up quickly on the pan.

Spinach: I always toss in a handful of spinach for a boost of greens and a fresh flavor.

Tomato: A few slices of tomato add juiciness and that classic sandwich taste I always crave.

Pepperoncini or Pickle Slices: I add these for a little tang and crunch that really livens up the sandwich.

Dairy-Free Cheese of Choice: I use my favorite dairy-free cheese because it melts perfectly and adds a creamy finish to the sandwich.

Bread: Any bread works here, but I like using something like gluten-free ciabatta because it gets nice and crisp when grilled.

🔪 How To Make

It’s not hard to get nutritious food in your body while loving what you eat. This panini keeps my kids full and happy, and it’s an easy way for us to eat more veggies. Here’s how I make it:

Slice and cook the veggies: I slice the vegetables into 1/8 to ¼ inch pieces, then sauté them in a bit of oil, broth, or a nonstick pan for about 3 to 5 minutes on each side, just until they release their liquid and start to brown.

A pan with sliced mushrooms, squash and tomatoes being cooked inside

Assemble the sandwiches: I place 4 slices of bread with the outsides facing down, add a slice of cheese, then layer the grilled veggies on top. I add pepperoncini or pickles if I’m using them, followed by another slice of cheese, and finish with the remaining 4 slices of bread.

Top view of a sandwich being layered and built next to toppings

Grill the paninis and serve: I use a hot panini press, I grill the sandwiches for 5 to 7 minutes until the cheese is melted. Once the paninis are golden and the cheese is melted, I slice them in half and serve them warm.

Front view of a panini with veggies being grilled on a panini press

💭 Expert Tips

My #1 Secret Tip for making this vegan panini is to grill the veggies first so they release their liquid. Trust me, if you skip this step, the sandwich can turn out soggy. A quick sauté makes all the difference and helps the panini stay crisp and flavorful.

Other Tips To Keep In Mind:

No Panini Press? No Problem: If you don’t have a panini press, cook the sandwich in a hot pan and place something heavy on top. Then flip it halfway through so both sides get evenly toasted.
Crispy Bread Trick: For a crispier panini, I brush the outside of the bread with a little butter or oil before grilling. It helps the bread turn golden and crunchy.
Let It Rest Before Cutting: Once it’s done, I give the panini a minute or two to cool slightly before slicing. It helps everything settle so the fillings don’t slide right out.
Don’t Overload the Sandwich: I try not to stuff the panini too full, or it gets hard to press and everything starts slipping out.

📖 Variations

Layers of thinly sliced and grilled veggies with melty cheese sandwiched between crusty bread, who wouldn’t love that?! This easy recipe is a crowd pleaser and can be customized to fit a variety of preferences.

Mushroom Swap: If I don’t have portobello mushrooms, I use cremini or even button mushrooms. They still give that savory bite and cook up just as well.

Cheesy Upgrade: Sometimes I add vegan white cheese sauce or an extra slice of dairy-free cheese in the middle for double meltiness. It’s especially great when I’m making this for my husband, he’s all about the cheese.

Spicy Twist: When I want a little heat, I toss in a few jalapeño slices or use a spicy pickle instead of pepperoncini. Just a small change makes it a whole new sandwich.

🍽 Serving Suggestions

Pair this vegan sandwich with any of these plant-based recipes to turn it into a full meal that’s balanced, satisfying, and totally crowd-friendly.

Soups: When we want something warm and comforting, I’ll serve this panini with a bowl of vegan “Chicken” noodle soup or this broccoli cheddar soup. My kids love dipping their sandwiches right into the soup, no spoon needed.

Salads: For a lighter lunch, I like pairing it with a crisp cucumber tomato avocado salad or tossing together some grains and veggies for a quick Greek farro salad.

Smoothies: To round out the meal with something cool and fruity, I often make a chocolate strawberry smoothie or a quick banana peach smoo thie.

🧊 Storage Directions

Refrigeration: I store any leftover paninis in an airtight container in the fridge for up to 3 days. I let them cool completely first so the bread doesn’t get too soft.

Freezing: I don’t usually freeze these because the texture of the bread and veggies changes too much once thawed.

Reheating: To reheat, I pop the sandwich in a hot skillet or toaster oven for a few minutes until the bread is crisp and the cheese melts again. It brings everything back to life without drying it out.

❓Recipe FAQs

Is this recipe kid-friendly?

Totally. My boys love it, especially when I use their favorite cheese and cut the sandwich into little halves or triangles. Sometimes I leave out the pickles or pepperoncini for them and just keep it simple.

Can I make this ahead of time?

I like it best fresh, but if I need to prep ahead, I’ll grill the veggies in advance and store them in the fridge. Then when it’s time to eat, I just layer and grill the sandwich fresh.

Can I skip grilling the veggies?

You can, but I don’t recommend it. Grilling them first helps release excess liquid and brings out their flavor. When I skip that step, the sandwich doesn’t come out as crisp and can get a little soggy.

Two slices of a grilled panini on top of each other a stack of a black and white plate

🥣 More Vegan Sandwich Recipes

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